Boil two cupfuls of soaked beans until soft. Drain, press through a colander, season with salt and red pepper, and add one tablespoonful each of molasses, butter, and vinegar. Mix thoroughly, cool, shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with [Tomato Sauce].
BOILED BEETS
Select small smooth beets and clean without cutting or scraping. Boil for an hour or two and cool. Remove the skins, cut into slices or quarters, and serve either hot or cold. Or, reheat in stock and melted butter, seasoning with salt, pepper, and vinegar. The stock may be omitted if desired and chopped onion and parsley added to the seasoning.
BUTTERED BEETS
Peel young beets, cut into dice, and cook slowly until tender in water to cover. Add a tablespoonful of butter, salt and pepper to season, and thicken with a teaspoonful of cornstarch rubbed smooth in a little cold water. Stir while boiling.
PICKLED BEETS
Wash small beets but do not cut. Cover with boiling water and boil until tender. Drain, rinse in cold water, peel, cut into slices, sprinkle with sugar, salt, and pepper, cover with vinegar, and let stand for several hours before using. Serve cold.
BOILED BRUSSELS SPROUTS
Wash and pick over the sprouts and boil until tender in water to which a little salt and baking-soda have been added. Drain, and reheat in melted butter with a little salt and pepper, but do not fry. Serve on buttered toast.